Double Stuffed Mushrooms
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 234
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 41
- Sodium
- 379
- Total: 45 min (includes cooling time)
- Active: 25 min
Ingredients
1 pound 2-inch-wide stuffing mushrooms (about 14 to 16), cleaned
2 tablespoons extra-virgin olive oil
2 cups crumbled leftover stuffing
1/4 cup fresh parsley, roughly chopped
2 tablespoons unsalted butter, melted
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 425 degrees F.
- Pop the stems from the mushrooms and reserve for another use. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Brush the outside of the caps with 1 tablespoon of the oil. Set the caps aside.
- Put the leftover stuffing, parsley, butter, egg, a large pinch of salt and a few grinds of pepper in a large bowl. Use your hands to combine the mixture and squeeze it together.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Drizzle the tops with the remaining 1 tablespoon oil. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.